Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.

Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes.Transfer the shrimp to a bowl and cover with foil.

Repeat with the remaining 1 tablespoon oil and shrimp.

Add 1 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds.

Off the heat, stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.

Return the shrimp with any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.